The infrastructure behind hospitality.
HFPC — Hospitality Facilities Planning Consultancy — provides specialist planning and consultancy services for hospitality and food-service back-of-house environments.
- Disciplines
- Commercial Kitchens | Back-of-House | Facility Planning
- Based in
- New Delhi, India
- Positioning
- Commercial Kitchen & Hospitality Facilities Planning
We plan from the operational side of hospitality.
We approach every project from the operational side of hospitality, translating requirements into practical spaces, efficient workflows and coordinated technical solutions.
Our focus is simple: create BOH environments that work efficiently behind the scenes and support the operation in front of the guest.
- Function
- Every space must serve a clear operational purpose.
- Flow
- People, food, equipment, materials and waste must move efficiently.
- Coordination
- BOH planning must integrate with architecture, MEP and project requirements.
- Value
- Good planning reduces operational inefficiencies, unnecessary capex and avoidable project costs.
Precision where the project can't afford assumptions.
Operational Thinking
Planning begins with how the facility will actually operate.
Space Efficiency
Every square metre should contribute to the operation.
Workflow Optimisation
Reduce unnecessary movement and operational friction.
Technical Coordination
BOH requirements that work with the wider project.
Procurement Clarity
Clear equipment schedules, BOQs and specification support better decisions.
Future Readiness
Planning should allow for practical adaptation and operational growth.
“Good design is not only what fits on the plan. It is what works after the project opens.”
Designing the system behind the operation.
An integrated approach to people, food, materials and waste ensures efficient, hygienic and practical hospitality operations.
Food Flow
- 01Receiving
- 02Storage
- 03Preparation
- 04Production
- 05Service
- 06Return
People Flow
- 01Staff Entry
- 02Changing
- 03Work Areas
- 04Service
- 05Support Areas
Material Flow
- 01Receiving
- 02Stores
- 03Production
- 04Service
- 05Return / Disposal
Waste Flow
- 01Segregation
- 02Temporary Holding
- 03Movement
- 04Collection
Better kitchens. Brighter hospitality.
HFPC works towards efficient, sustainable and future-ready back-of-house facilities, in collaboration with the project team.
Long-term partnerships
Practical solutions
Efficient operations
A stronger hospitality industry
People. Food. Spaces. Operations. Better together.
Planning a new facility?
Share your project requirements — the operation, the capacity and the stage you are at — and we will take it from there.
+91 9548839087 / New Delhi, India